Butterscotch Cupcakes (14 Ingredients)

Gluten Free Butterscotch Cupcakes
Chocolate desserts have been my go-to lately, and I am ready to switch things up a bit. Don’t get me wrong – I still LOVE chocolate anything. In order I prefer dark, white, and then milk chocolate as a last resort. I know I’m weird, I’ll get over it (I promise).

With Easter and Mothers Day coming up, I thought it would be fun to rotate something new into my kitchen… something special. These butterscotch cupcakes are perfectly sweet, spongy, and are begging to be eaten. You can make them for a special occasion, dinner party, or a picnic. Don’t forget to top them with butterscotch ganache drizzle, that’s what fancy’s them up. Butterscotch is a fancy word, so butterscotch cupcakes should be fancy right? Enjoy!

Gluten Free Butterscotch CupcakesINGREDIENTS:

For the cupcakes -
2 cups all purpose gluten-free flour blend #2
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, room temperature
1 teaspoon gluten-free vanilla
1/2 cup buttermilk, room temperature
1/2 cup cream soda, room temperature (or root beer, soda water)

For the butterscotch ganache -
6 oz gluten-free butterscotch chips (about 3/4 cup)
5 tablespoons cup heavy cream

For the butterscotch frosting -
1/2 cup butter, at room temperature
1/3 cup butterscotch ganache
1 lb. powdered sugar (more or less depending on how thick you want it)

METHOD:

For the cupcakes -

Preheat oven to 350°F (180°C). Line two cupcake pans with paper liners; set aside.

In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a separate large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Add in the buttermilk, cream soda, and flour mixture. Continue to beat until combined.

Fill cupcake liners 2/3 full and bake for 20-22 minutes, or until the center is set.

For the butterscotch ganache -

Place the butterscotch chips and heavy cream in a microwaveable safe dish, cover and heat in medium for 90 seconds. Let sit for 5 minutes then whisk until smooth and creamy. Cool to room temperature.

For the butterscotch frosting -

Cream the butter in the bowl of an electric mixer until light and fluffy. Add in the room temperature ganache and mix until well combined. Beat in powdered sugar until desired consistency.

Let’s pull it all together now: Once the cupcakes are completely cool, frost each cupcake with butterscotch frosting, then drizzle some of the remaining ganache on top. Store cupcakes in an airtight container at room temperature for up to 3 days. Makes 18 cupcakes.

Love with Food Gluten Free Box Review & Giveaway

Do you know what a food box subscription is? I have to admit, up until about a month ago, I didn’t really understand that I could pay for a subscription to a monthly food box and have the convenience of an expert foodie pick out delicious options for me… and everything is gluten-free! How awesome is that?Love with Food Gluten Free Food BoxI was given the opportunity to try out and review Love with Food’s Gluten Free Box, curated by K.C., founder of G-Free Foodie. I love trying new things and I appreciate delicious and comforting gluten-free foods. The hardest part for me is picking out new snacks for my family to enjoy and that is where Love with Food’s Gluten Free Box helped.

Love with Food Gluten Free Food Box

Each box includes:

  • 8-12 surprise gluten-free snacks each month
  • Each box donates 2 meals to hungry children in America
  • Snacks will be totally gluten-free and also organic or all-natural, with no artificial junk
  • Free shipping to US and territories
  • Cancel anytime

Did you see that each box purchase donates two meals to children? Thats one of the things that I really love about this subscription – not only do I get to try new gluten-free snacks, but I also get to help fight hunger in the US with gluten-free foods.

Love with Food Gluten Free Food Box

I received the Mardi Gras box for this month and I could not have been more excited to open my box. It was like Christmas, and I was the kid waiting to tear the box open.

The Mardi Gras box included:

  • Pancake & Waffle Mix By Cup-4-Cup – My ten year old made the pancakes.. that’s how simple they were to make (and you know I like simple) AND my gluten-eating hubby helped himself to seconds.
  • Olive Oil Potato Chips by Boulder Canyon – I was going to share these, but somehow I devoured the whole bag in the blink of an eye. Yum!
  • Baked Mac “N” Cheese Puffs by Snikiddy – My girls snatched these out from under my nose. By the time I got to them, there were none left. Kid tested and approved.
  • Mango Staycation Trail Mix by Peeled – This trail mix was a life saver while I was traveling. It was very refreshing and filling.
  • Sea Salt Carmel Popcorn by 479 Degrees – Sent this in my girl’s lunch. Happy kids equals happy mom.
  • Milk Chocolate with Sea Salt Almonds by Scharffen Berger – I ate this first, it taunted me from the moment I opened the box. I have no shame In not sharing chocolate.
  • 72% Dark Chocolate with Sea Slated Pistachios by Scharffen – I ate this second and got yelled at for eating two of the three chocolates. Both chocolates were amazing.
  • 33% Smooth Milk Chocolate with Toasted Coconut & Macadamia by Scharffen Berger – I ended up sharing this with my husband so I didn’t look like a total chocolate hog. He loved it.
  • Key Lime White Chocolate Cookies by WOW Baking Company – These were amazing and refreshingly lime-y. Love them.
  • Dark Chocolate Suncups by Suncups – These are a new favorite in our house. So glad we got to try them.
  • A handful of great coupons – I’ve already used the coupons. I love trying new things and saving money doing it.

Overall I am super happy about the choices the Love with Food picked for their subscription box and I am happy knowing that two more of these boxes are going to the US food bank for other gluten-free families to enjoy.

If you are interested in trying the Love with Food Gluten Free Food Box you have two opportunities. First, Love with Food has graciously offered two boxes for a giveaway, you can enter below. If you want to cut to the chase and start enjoying a box now, you can do so by signing up on their website.

Disclaimer: The Love With Food Box was provided to me free of charge, but these opinions are my own and were not influenced by the free product. This giveaway is not affiliated with Facebook, Twitter, or any other social media outlet and is open to residents of the US. Two winners will be chosen on March 28th and notified via email. If the winners(s) do not respond in 48 hours, new winners will be chosen.
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Vanilla Glazed Coconut Pound Cake (11 Ingredients)

There is something magical about the smell of vanilla coconut pound cake baking in your kitchen. The sweet and inviting scents remind me of a donut shop from which aromas of fresh, home-made donuts and baked goods fill the air and welcome all those who visit with a kind embrace.Gluten Free Vanilla Glazed Coconut Pound CakeReally, who can resists the classic combinations of coconut and vanilla? Everyone is sure to enjoy this dense, crumbly, and delicious pound cake. Yum!

INGREDIENTS:

For the pound cake-
1½ cups all purpose gluten-free flour blend #2
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, room temperature
½ cup dairy-free butter, softened
¾ cup granulated sugar
½ cup (4 oz.) vanilla flavored coconut yogurt**
½ cup sweetened shredded coconut

For the powdered sugar glaze-
1½ cup powdered sugar
2 tablespoons dairy-free milk (I use almond milk)
½ teaspoon gluten-free vanilla extract

Additional coconut for topping (optional)

**If you don’t have vanilla coconut yogurt, use 4 oz. of your favorite yogurt + 1 teaspoon vanilla extract

METHOD:

For the pound cake-

Preheat the oven to 350°F (180°C). Grease a glass loaf pan; set aside.

In a medium mixing bowl, combine the flour, baking powder, and salt; set aside.

In a separate medium mixing bowl, beat the eggs and sugar for 15-30 seconds, until creamy. Add in the dairy-free butter and yogurt and continue to beat until combined. Add the dry ingredients to the wet ingredients and stir until fully incorporated. Fold in the shredded coconut.

Pour the batter into the loaf pan and lightly tap the pan on the counter until the batter is level. Bake on the center rack for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, and then remove the loaf and finish cooling on a wire rack.

For the powdered sugar glaze-

Combine powdered sugar, dairy-free milk, and vanilla extract in a small mixing bowl until no lumps remain.

Drizzle glaze over the top of the coconut loaf. Sprinkle shredded coconut on top if desired. Store in an airtight container at room temperature.

This post is part of Gluten-Free Wednesdays.

Bread Maker Giveaway

I am super excited about this giveaway! Who doesn’t love the smell of freshly baked bread??? I think it’s one of the best smells in the whole world! Everyone should get to have fresh baked bread, even those on specialty diets. Well, now you can in the comfort of your own home!
Breville Bread Maker Giveaway

Do you knead a bread maker??

Vegetarian Mama and Our Life As An Epi-Family have partnered with some of our favorite blogger friends (see blogger list in Rafflecopter below) to bring you this amazing Breville Custom Loaf Bread Maker Giveaway. This incredible bread maker lets you program your own recipes and adds ingredients for you. It features an automatic Fruit & Nut Dispenser, collapsible kneading paddle and progress indicator so the user can see what is happening at each stage. It can even make gluten-free breads. You can read more about this bread maker here.

Top View - Bread Maker

As a special thank you to all of our faithful readers, we have each pitched in to purchase this Breville BBM800XL Custom Loaf Bread Maker for one lucky reader to win. It brings us such joy to know that one of you will be the winner. The Breville Custom Loaf Bread Maker retails for $379!!

Giveaway Time…

Breville BBM800XL Custom Loaf Brad Maker for ONE lucky reader!!!

Please enter the rafflecopter below! (you may need to give it a few minutes to load)

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This giveaway was made possible by these fabulous bloggers…

Vegetarian Mamma, Our Life As An Epi-Family, I’m A Celiac, Table For Seven, The Baking Beauties, The Housewife In Training Files, The Cookie Rookie, Lori’s Culinary Creations, Celiac And The Beast, Nest Full Of New, Gluten-Free Palate, Life After Wheat, My Gluten-Free Kitchen, Flippin’ Delicious, Jamie Loves Stuff, What The Fork Food Blog, Olivia’s Cuisine, Just Take Shape, No Freshman Fifteen, and Monica’s Rants, Raves & Reviews.

Now for the giveaway fine print…

This blog and any participating blogs did not receive compensation for the published material in this post. Entries will open on Sunday, March 15th, 2015 at 12:00 am EST and close on Saturday, March 28th, 2015 at 10:00 pm EST. Odds of winning are determined by the number of valid entries received. The winner(s) will be selected randomly via Rafflecopter and will be contacted shortly after. The winner will be notified via email. If a potential winner of any prize cannot be contacted, fails to reply to the notification email within the required time period (48 hours), or prize is returned as undeliverable, potential winner forfeits prize and a new winner will be randomly selected.

This giveaway is open only to legal residents of the United States, lower 48, who are at least eighteen {18} years old at the time of entry, unless otherwise noted in the footer of each individual promotion.

Entries are accepted via Rafflecopter.com {not by facebook, blog post comment or email}. During the promotion period, follow the instructions in the required entry section in each promotion. You automatically will receive one {1} sweepstakes entry by completing each optional or required entry. Use of a private social media accounts {Facebook or Twitter} to promote this giveaway is at the entrant’s sole discretion and not required to enter. Note, promotion of a giveaway via social media accounts such as Facebook and/or Twitter are commonly used as a marketing tool, and also to provide entrant with an extra chance to win. Vegetarian Mamma and Our Life As An Epi-Family is responsible for prize shipment and will be shipped to you directly from Amazon. This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Sun Butter Breakfast Cookies (10 Ingredients)

Yes, the color on your computer screen is still correct, these breakfast cookies are GREEN. Sunflower seeds have Chlorogenic acid in them. When you mix sunflower seed butter with acidic baking agents like baking soda and baking powder, they turn baked goods green as they cool. Fun – right! Well yes if you are ok with eating green colored food (I am).

Gluten Free Sun Butter Breakfast CookiesThese Sun Butter breakfast cookies are just as tasty as they are green. They are super healthy with no gluten, dairy, nuts, or refined sugars. They are quick to make, and only take twelve minutes to bake. Bake up a batch for an easy grab-and-go breakfast or balanced snack. Enjoy!

Sun Butter Breakfast Cookies
INGREDIENTS:
1/2 cup sun butter (or peanut butter if you don’t have some on hand, but then its not nut free)
1/4 cup pure maple syrup
2 tablespoons coconut oil, softened
1 large egg, room temperature
1/2 cup all purpose gluten-free flour blend #2
1/2 teaspoon baking soda
3 tablespoons ground flaxseed
3/4 cup gluten-free quick cooking oats
1/2 cup shredded coconut (sweetened or unsweetened)
1/4 cup mini gluten-free dairy-free chocolate chips (I use Enjoy Life)

METHOD:
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper; set aside.Sun Butter Breakfast Cookie Dough

In a large mixing bowl, mix sun butter, maple syrup, coconut oil, and egg until smooth. Add in the flour, baking soda, ground flaxseed, and oats. Stir in the shredded coconut and chocolate chips.

Using a 2 tablespoon cookie scoop, scoop out balls of cookie dough onto your cookie sheet and press down slightly until flat (like the photo shows).

Bake for about 10-12 minutes, until the centers are firm and the bottoms start to brown. Remove from the oven and let cool completely before transferring. Store in an airtight container at room temperature for up to four days. Makes 12-15 cookies.

This post is part of Gluten-Free Wednesday’s.